The Steak Board
Above our fireplace you will find our “Todays cuts” Board which lists all available weights of our large cuts of chateaubriand, prime rib and T bone, all priced per 100g. These steaks are designed to share between two, served with a choice of any two sides from our menu. However if your particular hungry, you can order a large steak to yourself. These steaks are cut daily and added to the board, once they are gone they’re gone! If you have your eye on a particular steak we recommend calling ahead of your visit to enquire what is available and reserve a large steak to avoid disappointment.
The Ratcatchers Steak Guide
Head Chef Michal’s guide to all things steak at The Ratcatchers.
Fillet Steak
The fillet is cut from the tenderloin in the cow. This cut is known for being incredibly tender, a buttery soft texture with a delicate flavour. With little to no fat the fillet is the most premium, perfect for indulging. Best served rare to med rare to enjoy the texture.
Recommended: Rare to maintain the integrity of the delicate texture
Ribeye Steak
The ribeye has plenty of marbling, giving it a juicy texture and incredible flavour. Best cooked to a solid medium onwards to render down the fat and release more of the flavour,
Recommended: Medium to render down the fat and maximise flavour
Rump Steak
The rump is often an overlooked steak, however top rump is a prime cut and very much deserved to be. The rump has a robust texture due to its fibre structure, so for those not afraid of a steak with a bite are rewarded with one of the most rich and beef flavoured steaks there is. Cooking to medium is a must with rump to be able to fully enjoy it and resting time is important too.
Recommended: Medium at a minimum to avoid having too much bite due to the robust structure of the fibres
Sirloin Steak
The sirloin is a popular cut, the steak itself is lean, offering a great balance between texture and flavour. The thick strip of fat alongside is not a fat that melts as it would in a ribeye, so is not as edible however it does protect the meat whilst cooking and provide flavour to the cut.
Recommended: Med Rare to enjoy the lean texture whilst still rendering the strip of fat
Chateaubriand
The Chateaubriand is cut from the thickest end of the tenderloin, like fillet it is buttery velvety soft in texture, but due to its location near the rump offers slightly more flavour than fillet itself. Thickly sliced, the chateaubriand is truly dedicant.
Prime Rib
The Prime rib, or cote de beouf as its known in france, is the king of the big steaks. Cooked bone in to capatilise on flavour, these big steaks dont mess around. Flavour and texture combined to satisfy the most meatest of beef cravings.
T Bone
The T bone gives two different cuts cooked on the bone, the softeness of fillet combined with the flavour of sirloin. Typically the T bone suits as a large steak for one, cooking wise its recomended Medium as the two different cuts willc ook at different rates.
Butchery at the Ratcatchers
Head chef Michals guide to steak at the ratcatchers
